Spicy Tomato Soup

Hello, gorgeous.

Hey sexy.

Whatchya doin’ you hottie chicken?

I’m trying really hard to not talk to my bowl of soup, but it’s been a largely unsuccessful venture.

It’s sooooo pretttty.

And it tastes even better than you could ever imagine. Even if you imagined licking it off of Edward Cullen’s sparkly chest. Which, by the way, is soooo 2009. So, get over it.

Hewo babycakes. Lil’ smoochy poochy soup.

Yep. See. I’m hopeless.


Spicy Tomato Soup


2 tablespoons Earth Balance buttery spread
1/2 vidalia onion
1 large clove garlic
2 tablespoons brown sugar
1 1 /2 tablespoons Chili Garlic Sauce
1 teaspoon salt
28 ounces diced tomatoes
1/2 cup coconut milk
3 tablespoons fresh-chopped basil
1 tablespoons fresh-chopped cilantro


In a large pot, heat the Earth Balance (or butter or olive oil will work, too) over medium-high heat then add the onion and garlic. Cook until softened. Add the the brown sugar and cook for another 30 seconds or so. Toss in the Chili Garlic Sauce (add more if you want it super spicy), salt and tomatoes. Heat until very hot, then transfer to a blender and blend until smooth with the coconut milk. Add the basil and cilantro and blend just enough for the leaves to be chopped and mixed into the soup but not pureed completely.

18 Responses to “Spicy Tomato Soup”

  1. Bev Weidner says:

    2009 YOUR FACE. He AND HIS CHEST are my boyfriend.

    And so is this soup, as of this second.

  2. Skye says:

    YUMMM this looks so good, I can’t wait to try it- and I love that it’s vegan! :)

  3. Um…so…when you were talking all that sexy talk, I thought you were speaking to me. Turns out, you were talking to the soup.


    Tomato soup is my favorite, and I love that you gave it a spicy kick. Yummy!!

  4. Nicole Rogers says:

    This soup looks GREAT! What is the white swirl that you garnish with? Is it the coconut milk??? Thanks!

    • Brooke says:

      Yes, it’s just a bit of coconut milk. There will be plenty leftover because you don’t use a whole can in this recipe! Happy swirling!

  5. Kalyn says:

    Well of course it’s good, there’s chili-garlic sauce!

  6. Katrina says:

    This sounds so wicked-awesome! Love this soup.

  7. […] Tomato soup is one of my all-time favorite comfort foods, and Brooke McLay says her version is “freakishly easy to whip up [and] tastes like the dregs of paradise.” Take one look at the ingredients, and you’ll see that there’s a lot of interesting stuff going on here: diced tomatoes, of course, plus brown sugar, chili garlic sauce, coconut milk, basil and cilantro. I can’t wait to try this with a nice, buttery, crusty grilled cheese on the side! (Cheeky Kitchen) […]

  8. MikeVFMk says:

    That’s some mighty fine soup. And I should know, I have a bit of an addictive to soup. Looks lovely too!

  9. Theresa Gray says:

    Hi Brooke,

    After searching the net for hours, this looked like the best recipe. But. I have a question. If I wanted to make this in bulk and freeze, when would you suggest freezing? Before blending and adding the coconut milk?

    Also, what ratio chilli-to-garlic is that Chilli Garlic Suace? I’m from little old New Zealand, and don’t have that one for sale, so if I could find one similar…

    So can’t wait to try it, I’m doing the breadsticks too!

  10. anju says:

    When ever I make tomato soup, it turns out to be orangish in color. it is never thT bright pretty red color. How do I make that happen?

    Loved your blog and recipes and your About you page.

    Pls help me with the soup:)

  11. Forest says:

    Looks great! Though how many servings does this recipe make?

  12. Christian Friborg says:

    Best to eat during the rainy season. Spicy food entices me to indulge in a sinful eating!

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